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Method for preparing fried chilli-flavored blend oil

A technology for blending oil and pepper, applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of single taste, weak characteristic, weak cooking feeling, etc., to improve the flavor, broad market prospects, and enhance value Effect

Inactive Publication Date: 2013-01-16
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the chili-flavored blending oil sold in the market is mainly prepared by thermal reaction of chili and salad oil as raw materials, and has the following deficiencies: single taste, weak characteristic, weak cooking feeling, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method for fried chili flavor blending oil, comprising the steps of:

[0023] 1), 10 kg of Sichuan pepper and 10 kg of green pepper are chopped into pieces with a chopping machine, and mixed to obtain a crushed mixture of Sichuan pepper and green pepper;

[0024] 2), put the Chuanjiao and green pepper crushed mixtures prepared in step 1) into the reactor, pour 10kg of lard and 60kg of salad oil into the reactor, and keep stirring the reactor for 15min to make The mixture of ground Sichuan pepper and green pepper is fully mixed with lard and salad oil;

[0025] 3) Turn on the reaction kettle, set the temperature at 140°C, set the heating rate, and within 1h-1.2h, slowly raise the temperature to the set value, keep it warm for 45min, and make the mixture of Sichuan pepper and green pepper crushed with pork After the oil and salad oil have reacted completely, the condensing device of the reactor is turned on, and within 0.5h-0.8h, the temperature of the reac...

Embodiment 2

[0029] A method for preparing fried chili-flavored blended oil supplemented with soy sauce, comprising the following steps:

[0030] 1) 25 kg of Sichuan pepper and 5 kg of green pepper are chopped and mixed with a chopping machine to obtain a mixture of crushed Sichuan pepper and green pepper.

[0031] 2). Put the Sichuan pepper and green pepper crushed mixture prepared in step 1) into the reaction kettle, add 6kg of lard, 110kg of salad oil, and 2kg of soy sauce into the reaction kettle respectively, and the reaction kettle keeps stirring and stirring For 25 minutes, mix the ground Sichuan pepper and green pepper mixture with lard, salad oil and soy sauce;

[0032] 3). Turn on the reaction kettle, set the temperature at 135°C, set the heating rate, within 1.2h-1.5h, slowly raise the temperature to the set value, keep it warm for 50min, and make the mixture of Sichuan pepper and green pepper crushed with Lard, salad oil, and soy sauce are completely reacted. Turn on the conde...

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Abstract

The invention relates to a method for preparing fried chilli-flavored blend oil, comprising the steps of 1) chopping pericarpium zanthoxyli and green pepper, thereby obtaining smashed pericarpium zanthoxyli and smashed green pepper, and then evenly mixing the smashed pericarpium zanthoxyli with the smashed green pepper; 2) putting the pericarpium zanthoxyli and the green pepper mixed together previously in the step 1) into a reaction kettle, adding lard oil and salad oil to the reaction kettle, and stirring the materials so that all the materials are thoroughly mixed; 3) a thermal reaction step, wherein the thermal reaction temperature is 120-145 DEG C and the reaction time is 30-60 min; therefore, the chilli oil is obtained; 4) standing the chilli oil obtained in the step 3), performing press filtering on the chilli oil, and removing dregs of the pericarpium zanthoxyli and the green pepper, thereby obtaining crude fried chilli-flavored blend oil; and 5) blending the crude fried chilli-flavored blend oil obtained in the step 4) with salad oil in a weight ratio of 1: (1-2), thereby obtaining the final product, the fried chilli-flavored blend oil. The method provided by the invention enhances the cooked flavor of the chilli oil; and more importantly, the piquancy is combined with fat fragrance to achieve perfect coordination; and the fried chilli-flavored blend oil is obviously cooked and natural.

Description

technical field [0001] The invention relates to a method for preparing a blended oil, in particular to a method for preparing a blended oil with a flavor coordinated with pork fat, an obvious fried chili flavor, a strong cooking feeling and a good natural taste. Background technique [0002] Chili is an essential seasoning in daily life, and chili oil is an essential seasoning oil for decorating dishes in people's lives. Currently, the chili-flavored blending oil sold in the market is mainly prepared from chili and salad oil by thermal reaction, and has the following deficiencies: single taste, weak characteristic, and weak cooking feeling. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a method for preparing a fried chili seasoning oil with strong flavor, good cooked taste, strong natural feeling, strong cooking feeling, perfect combination with fat aroma and obvious specificity . [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04
Inventor 姚强
Owner TIANJIN CHUNFA BIO TECH GRP
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